Copycat Lofthouse Cookies

Directions

1. In a large bowl, whisk together 6 cups flour, baking powder, baking soda and salt; set aside.
2. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugar on medium speed until fluffy and pale in color, 3-4 minutes. Add eggs, one at a time, until incorporated. Beat in vanilla extract and sour cream until incorporated. Gradually add flour mixture, on low speed, scraping down the sides as needed until sticky dough ball forms.
3. Divide dough into two equal-sized balls. Flatten into 1/2-in. rectangular shape and tightly wrap in plastic wrap. Refrigerate at least 2 hours.
4. Preheat oven to 375°.
5. Sprinkle remaining 1/4 cup flour on a cutting board or countertop. Roll dough out into a 1/4-in. thick circle. Using a 3-in. round cookie cutter, cut out circles; transfer to parchment paper-lined baking sheets. Bake 7-8 minutes or until cookies are lightly golden on the edges. Let cool slightly; transfer to wire racks to cool completely.
6. In bowl of a stand mixer fitted with paddle attachment, cream butter and vanilla on medium speed until fluffy. Slowly beat in powdered sugar and salt. Once smooth and creamy, slowly beat in heavy cream until light and fluffy, 2-3 minutes. Beat in food coloring, if desired.
7. Spread frosting on cookies. Sprinkle with sprinkles, if desired.